Sourdough Discard Ranch Crackers
Try a tasty way to use sourdough discard with our Cheesy Sourdough Discard Ranch Crackers recipe. These crackers are the perfect combination of crunchy goodness, tangy sourdough, and delicious ranch flavor all at the same time.
If making sourdough bread is one of your favorite pastimes, you understand the need to use up all that extra sourdough starter discard. I love to use it in naan bread, biscuits, and doughnuts.
But, one of my favorite ways to use unfed discard is to make sourdough discard crackers. A few years ago, I shared my recipe for parmesan cheese sourdough crackers, and readers have loved it ever since.
That got me thinking; why not make sourdough discard ranch crackers? Cheddar cheese and ranch seasoning are a classic flavor combo so the crackers would be similar to ranch flavored Cheez-Its.
The result: irresistible, crunchy, cheesy, zesty crackers, perfect for snacking. They’re crispier than Ritz but softer than a pita chip making them the perfect texture.
You may also like these coconut almond sourdough crackers for a sweet treat!
Sourdough Discard Ranch Crackers Tips
Tips
- Be careful about adding flour! This dough has a sticky texture and should be that way. If needed, add a little extra flour just until the dough is manageable. It shouldn’t be dry like bread dough, though. This dough should spread using a fork or the back of a spoon.
- The outer edge of crackers will get extra crispy. While the crackers bake, the outer edges will become dark and get crispier than the center crackers.
- Omit the ranch seasoning. If you’d rather not have the ranch flavor, leave it out.
- Adjust the cooking time if necessary. Every oven bakes a little differently. Make sure to keep an eye on the crackers as they bake and adjust the cooking time if needed.
- Discard temperature: This recipe works with sourdough starter that’s room temperature or cold from the fridge.
- Use an offset spatula. The batter/dough is sticky but spreadable. An offset spatula (icing spatula) works best for smoothing it onto the parchment paper.
How to Store Leftovers
Room Temperature: Store leftover sourdough discard ranch crackers in sealed glass jars or airtight container for up to 1 week. They are best when enjoyed after 1-2 days.
Ingredients
- 1 cup unfed sourdough discard
- ¾ cup sharp cheddar cheese, shredded off the block
- 2 tablespoons unsalted butter, melted
- 2 teaspoons ranch seasoning
- Flaky salt
Instructions
- Preheat the oven to 325°F, and line a large baking sheet with parchment paper.
- Mix together all of the ingredients except for the salt.1 cup unfed sourdough discard¾ cup sharp cheddar cheese2 tablespoons unsalted butter2 teaspoons ranch seasoning
- Pour the dough onto the prepared baking sheet and spread as thin as possible (without being see-through).
- Bake for 15 minutes then use a cookie cutter or a pizza cutter to cut crackers into desired size and shape.
- Sprinkle the top with flaky salt, then return to the oven for approximately 20-25 minutes or until slightly golden and crisp.
- When cool enough to handle, break apart the crackers. Add flaky salt and extra ranch seasoning if desired.Flaky salt
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 5 crackers. Actual calories will vary.
- We used a packet of ranch dressing mix/ranch dip and took 2 teaspoons from it. This seasoning has a tendency to be salty for some, so adjust as needed.
- We’ve heard from some readers that the dough is too sticky. It should be sticky! This dough should be sticky and spreadable using a fork, knife, or the back of a spoon. You can always add a tiny bit more flour if needed, but that may change the consistency.
How did you roll it out without it sticking? I tried flouring my rolling pin, and when I put it between two pieces of parchment paper it stuck to the top piece. I ended up just spreading the best I could do evenly with my fingers. They are in the oven, full review soon!
Hi Molly!
Thanks so much for asking. An offset spatula works well for spreading the dough since it is very sticky. The dough will definitely stick to a rolling pin. If you make these crackers again, try to get the consistency to a point where it’s sticky (has a lot of moisture) but spreadable with a spatula. The crackers crisp up nicely in the oven, so that’s why we don’t recommend adding extra flour. If you need to add a teaspoon or two to make it spreadable that would be ok. Hope that helps! 😊